Beef with Apples and Cherry Sauce

Main Dishes | Italian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef with Apples and Cherry Sauce

Ingredients

Green Apples - 1 piece
Unsweetened cherry juice - 1 fl oz
Corn Starch - 0.1 oz
Sugar - 0.7 oz
Coarse Salt - to taste
Narshehab sauce - 0 fl oz
Clarified Butter - 1.8 oz
Veal Tenderloin - 7.1 oz

Step by Step guide

Step 1

Take the chilled beef tenderloin and pound it. Season with salt to taste and sear in a hot skillet for about 40 seconds on each side. The meat should remain slightly rare. Don't worry, it will finish cooking on its own, and the tenderloin will stay juicy.

Step 2

Peel the green apple and remove the core. Cut the apple in half lengthwise. Slice each half into thin pieces. In a skillet, melt the butter and add the apples, sprinkling them with sugar, and turn on the heat. Cook the apples until soft, BUT do not make a jam! Layer the slices on top of each other and roll them into a rose.

Step 3

For the sauce, place a saucepan over heat. Bring the cherry juice to a boil. Then add the narsharab. Dissolve the cornstarch in cold water (30 ml) and pour it in a thin stream into the boiling juice. After a minute, the sauce should thicken.